Recipes
Easy Sweet Potato Minestrone Soup
This soup is jam-packed with veggies and legumes, brimming with vitamins and minerals, feeds a crowd, and can be on the table within an hour. All great, right?
But even better, it’s absolutely delicious—bright, flavorful, hearty, and satisfying. Perfect for lunch or dinner, with a hunk of bread to help sop up every drop.
Serves 8
Ingredients
Easy Sweet Potato Minestrone Soup
| 2 Tablespoons olive oil |
| 1 large onion, cut into 1/4-inch dice |
| 1 Pound orange- or yellow/white-fleshed sweetpotatoes, cut into 1/2-inch dice (about 3 cups) |
| 2 stalks celery, cut into 1/4-inch dice |
| 3 Tablespoons tomato paste |
| 4 Cloves garlic, minced |
| 1 1/2 Teaspoons salt, or more to taste |
| 1 1/2 Teaspoons pepper, or more to taste |
| 8 Cups chicken or vegetable broth |
| 1 28-ounce can diced tomatoes |
| 1 15-ounce can garbanzo beans, drained |
| 1 15-ounce can kidney beans, drained |
| 3/4 Cup uncooked elbow macaroni pasta |
| 3/4 Cup fresh or frozen peas |
| 2 Tablespoons chopped fresh oregano |
| 1/2 Cup grated, shredded, or shaved Parmesan cheese, for serving |
Easy Sweet Potato Minestrone Soup Directions
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In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, for 2 minutes. Add the sweet potatoes, celery, tomato paste, garlic, salt, and pepper and cook, stirring occasionally, until the vegetables are starting to soften, 3 to 4 minutes.
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Add the broth, tomatoes, garbanzo beans, and kidney beans and bring to a boil. Add the pasta and peas and reduce to a simmer. Cook, stirring occasionally, until the vegetables and pasta are tender, about 10 minutes.
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Stir in the oregano and more salt and/or pepper to taste. Serve sprinkled with cheese.